USING SEASONAL PRODUCE - BAKED EGGS

Great for a Sunday night supper in front of the television with a glass of red wine when you’re wanting more than just leftovers.

6 free range eggs

¼ cup canola oil

1 diced red onion

1 tablespoon crushed garlic

5 sticks sliced chorizo

1 green capsicum sliced

1 red capsicum sliced

3 tablespoons tomato paste

1 heaped tab plain flour

1 tablespoon smoked paprika

½ cup vege stock

2  450g cans chopped tomatoes

2 handfuls chopped spinach

1 tablespoon dried oregano

Salt, pepper, sugar, to taste

1 cup grated smoked cheddar

 

Fry off onion in canola oil until soft, add garlic, chorizo, and capsicums and fry off until they have slightly coloured.

Add tomato paste and cook out, followed by flour and smoked paprika, and cook out.

Add vege stock, mix until it starts to simmer.

Add the cans of tomatoes.

Once simmering add spinach, oregano and fresh basil, season to taste with salt, pepper and sugar.

Place mix into 3 pie dishes or one large dish.

Add 2 eggs per dish or 6 evenly over the large dish.

Cover with the cheese.

Bake at 180 degrees for 15 mins or until the whites of the eggs are cooked but not the yolks.

To serve, sprinkle with a little smoked paprika, and a piece of crusty bread.